Grilled Aussie Lamb Koftas with Mint Yogurt Sauce

Grilled Aussie Lamb Koftas with Mint Yogurt Sauce

Grilled Aussie Lamb Koftas with Mint Yogurt Sauce


  • 500g ground Australian lamb
  • 1 medium onion, finely grated
  • 2 cloves garlic, minced
  • 1/4 cup Panko breadcrumbs
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander (optional)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder (adjust to taste)
  • Salt and black pepper to taste
  • Olive oil for brushing

For the Mint Yogurt Sauce:

  • 1 cup Greek yogurt
  • 1/4 cup fresh mint leaves, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste

For Lighting the Charcoal:

  • Charcoal briquettes
  • Chimney starter
  • Newspaper or fire starter cubes


Prepare the Lamb Kofta Mixture Charcoal:

    In a large mixing bowl, combine the ground lamb, finely grated onion, minced garlic, fresh breadcrumbs, ground cumin, ground coriander, smoked paprika, chili powder, salt, and black pepper.

    Mix thoroughly, cover the bowl, and refrigerate for at least 1 hour.

    Prepare the Charcoal:

      Place the charcoal briquettes in a chimney starter.

      Add newspaper or fire starter cubes beneath the chimney starter and light it. Allow the charcoal to burn until it turns ash-gray.

      Light the Charcoal BBQ:

        Carefully pour the hot charcoal onto the barbecue grate, spreading it evenly.

        Allow the charcoal to preheat for about 10-15 minutes until the temperature is medium-high.

        Shape the Koftas:

        With damp hands, shape the lamb mixture into koftas, about 2 inches long.

        Thread the koftas onto skewers, leaving space between each for even cooking.

        Grill the Koftas:

        Brush the grill grates with olive oil to prevent sticking.

        Place the lamb kofta skewers on the preheated grill. Grill for 10-12 minutes, turning occasionally, until cooked through with a nice char on the outside.

        Prepare the Mint Yogurt Sauce:

        Mix Greek yogurt, chopped mint, chopped parsley, lemon juice, salt, and black pepper in a bowl.


        Remove the lamb koftas from the grill and let them rest for a few minutes.

        Serve the koftas on warm flat bread, drizzled with mint yogurt sauce.

        Garnish with sliced cucumbers, tomatoes, and red onions.


        Savor the delightful taste of Aussie Lamb Koftas, where the smokiness from the charcoal BBQ enhances the flavours. Whether served as an appetizer or a main course, each bite is an invitation to experience the rich culinary heritage of Australia.

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